Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in large part to the Cajun cooking craze that started in the '80s. Here, the fillets are coated in a spicy mélange of cornflakes and pecans and baked for a traditional yet surprisingly healthy take on this bayou favorite.

Victoria Abbott Riccardi
Source: EatingWell Magazine, February/March 2005

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Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Line a baking sheet with foil.

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  • Blend buttermilk, hot sauce (or cayenne), oregano, chili powder and garlic salt in a shallow dish. Pulse cornflakes in a food processor until coarse crumbs form. Transfer to a large plate. Pulse pecans in the food processor until coarsely chopped; mix the pecans with the cornflake crumbs. (Alternatively, place cornflakes in a sealable bag and crush with a rolling pin; chop nuts with a knife.)

  • Dip each catfish fillet in the buttermilk mixture, then dredge in the cornflake mixture, coating both sides. Transfer to the prepared baking sheet.

  • Bake the catfish for 25 minutes, or until it flakes easily with a fork. Serve immediately.

Nutrition Facts

292 calories; protein 20.5g 41% DV; carbohydrates 16.2g 5% DV; exchange other carbs 1; dietary fiber 1.9g 8% DV; sugars 3.2g; fat 16.7g 26% DV; saturated fat 2.4g 12% DV; cholesterol 62.9mg 21% DV; vitamin a iu 615IU 12% DV; vitamin c 9.3mg 15% DV; folate 15mcg 4% DV; calcium 29.5mg 3% DV; iron 3.5mg 19% DV; magnesium 40.1mg 14% DV; potassium 430.7mg 12% DV; sodium 289.2mg 12% DV; thiamin 0.7mg 74% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
11/05/2014
I tired this and found it somewhat bland. I increased the spices and it still had no je ne sais quoi. It needed something. What I don't know. In all fairness I made my own buttermilk since it only called for 1/2 a cup which I had to half since I was only cooking 2 fillets. It seemed such a waste to buy a whole container of buttermilk to use so little and then have it go bad in my refrigerator. I would not recommend this recipe unless you can change it in some way which of course would make this an entirely different recipe. Read More
Rating: 4 stars
03/09/2012
delicious I would use more spices and less buttermilk but this is definitely a keeper. Read More
Rating: 4 stars
03/09/2012
delicious. i would use more spices and less buttermilk in dip but i love catfish and this is a keeper Read More
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